Recipe: Braised kale with cherry tomatoes

Recipe: Braised kale with cherry tomatoes

Dietitian's tip: Kale holds its texture well in cooking. Although any variety will work in this dish, curly, dark green dinosaur kale looks spectacular, especially alongside a mix of red, yellow and orange cherry tomatoes.

Serves:
4

Ingredients

2 teaspoons extra-virgin olive oil

4 garlic cloves, thinly sliced

1 pound kale, tough stems removed and leaves coarsely chopped

1/2 cup vegetable stock or broth

1 cup cherry tomatoes, halved

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions

In a large frying pan, heat the olive oil over medium heat. Add the garlic and saute until lightly golden, 1 to 2 minutes. Stir in the kale and vegetable stock. Cover, reduce the heat to medium-low, and cook until the kale is wilted and some of the liquid has evaporated, about 5 minutes.

Stir in the tomatoes and cook uncovered until the kale is tender, 5 to 7 minutes longer. Remove from the heat and stir in the lemon juice, salt and pepper. Serve immediately.